阅读说明：本技术 一种速食五香牛肉的加工工艺 (Processing technology of instant spiced beef ) 是由 吴宏伟 于 2020-11-17 设计创作，主要内容包括：本发明涉及食品加工技术领域,且公开了一种速食五香牛肉的加工工艺；本速食五香牛肉的加工工艺包括以下步骤：S1：准备材料；S2：汤汁制作；S3：煮制去血；S4:牛肉腌制；S5：牛肉煮制和S6：真空密封,本发明不添加防腐剂,绿色健康,食用时只需用微波炉或隔水蒸5-10分钟,方便了食用,在煮制前进行腌制,使得牛肉更加入味,且可配套卤汤汤汁食用,口感劲道,色泽红润,五香浓郁,回味深长；在卤制原料中增加了山楂,可有效中和五香牛肉的口感,且牛肉能够补脾胃、强筋骨和益气血,加入的姜能够降逆止呕、化痰止咳和散寒解表,山楂能够消食积、活血祛瘀和活血调经,适量食用,可有效增强体质。(The invention relates to the technical field of food processing and discloses a processing technology of instant spiced beef; the processing technology of the instant spiced beef comprises the following steps: s1: preparing a material; s2: preparing soup; s3: boiling to remove blood; s4, beef pickling; s5: beef cooking and S6: the beef is vacuum-sealed, preservative is not added, the beef is green and healthy, the beef is convenient to eat only by steaming for 5-10 minutes in a microwave oven or in a water-proof manner, the beef is pickled before boiling, so that the beef is tasty, and can be matched with marinated soup for eating, the taste is chewy, the color is ruddy, the five flavors are strong, and the aftertaste is deep; the hawthorn is added into the marinated raw materials, so that the taste of the spiced beef can be effectively neutralized, the beef can tonify spleen and stomach, strengthen tendons and bones and replenish qi and blood, the added ginger can calm the adverse-rising energy, stop vomiting, reduce phlegm, relieve cough, dispel cold and release exterior syndrome, the hawthorn can promote digestion, promote blood circulation, remove blood stasis and promote blood circulation to regulate menstruation, and the health can be effectively enhanced by proper consumption.)

1. A processing technology of instant spiced beef is characterized in that: the method comprises the following steps:

s1: preparing materials: preparing 150 parts of beef tendon meat, 300 parts of beef large bone 200, 15-18 parts of cooking wine, 15-25 parts of dark soy sauce, 20-30 parts of salt, 15-17 parts of white sugar, 10-15 parts of green Chinese onion, 5-8 parts of garlic clove, 8-12 parts of ginger, 12-15 parts of pepper, 10-12 parts of cassia bark, 5-12 parts of fennel, 1-3 parts of tsaoko amomum fruit, 1-2 parts of nutmeg, 1-3 parts of white pepper and 12-15 parts of hawthorn;

s2: preparing soup: taking 200 portions of bovine big bone, cleaning the bovine big bone, soaking the cleaned bovine big bone in clear water for 30-35min, taking out the bovine big bone, placing the bovine big bone in a container, pouring 500 portions of pure mineral water, boiling the bovine big bone for 0.8-1.5h at 90-95 ℃, then boiling the bovine big bone for 5-6h with slow fire at 80-90 ℃, and cooling the bovine big bone for later use;

s3: boiling and removing blood: the method comprises the following steps: soaking: soaking 100 portions of beef tendon meat and 150 portions of beef tendon meat in clear water for 5-6 hours, and changing water every 2 hours;

secondly, the step of: blood removal: cutting the soaked beef into blocks with the length of 30-40cm, the width of 20-25cm, the height of 15-20cm and the weight of 250-20 g, putting the beef blocks into a container, pouring 350-700 parts of pure spring water to ensure that the spring water is 5-10cm higher than the beef blocks, pouring 5-7 parts of cooking wine, boiling at 90-95 ℃ for 30-50min until boiling, and skimming floating foams on the surface of the spring water;

③: and (3) cooling: soaking the boiled beef blocks in clear water for 1-1.2h, taking out and draining for later use;

s4, beef pickling: placing the beef blocks in the step S3 in a pickling container, adding 4-8 parts of cooking wine, 5-10 parts of dark soy sauce, 10-15 parts of green Chinese onion, 5-8 parts of garlic clove, 8-12 parts of ginger, 12-15 parts of pepper, 10-12 parts of cassia bark and 5-12 parts of fennel, cutting the green Chinese onion, the garlic clove and the ginger into pieces with the thickness of 2mm, uniformly grabbing, covering a sealing cover for pickling for 8-9h, and turning the beef once every 2h to ensure that the pickling is more uniform;

s5: boiling beef: taking out the beef blocks pickled in the step S4, putting the beef blocks into a cooking container, taking out pickled materials including scallion, garlic clove, ginger, pepper, cassia bark and fennel, putting the pickled materials into gauze, adding 1-3 parts of tsaoko amomum fruits, 1-2 parts of nutmeg and 12-15 parts of hawthorn fruits, binding the gauze, putting the gauze into the cooking container, putting the beef bone soup prepared in the step S2 into the cooking container, adding 5-8 parts of cooking wine, 10-15 parts of dark soy sauce, 20-30 parts of salt and 15-17 parts of white sugar, cooking at 85-90 ℃ for 30-35min at high pressure, then cooking at 90-95 ℃ for 20-25min, taking out the beef blocks, uniformly spreading 1-3 parts of white pepper, taking out the soup, and cooling for 30-40min for later use; sterilizing in a magnetic sterilizer for 5-10min, and taking out;

s6: and (3) vacuum sealing: putting beef blocks into a vacuum packaging bag, vacuumizing, heating and sealing the beef blocks by using a vacuum sealing machine, taking soup with the mass of 10-12% of that of the beef blocks, putting the beef blocks into the vacuum bag, heating and sealing the beef blocks by using the sealing machine, putting the beef blocks and the soup sealing bag into a food packaging bag, and vacuumizing, heating and sealing the beef blocks and the soup sealing bag by using the vacuum sealing machine to obtain the instant spiced beef.

2. The processing technology of the instant spiced beef of claim 1, which is characterized in that: in the step S1, the ox tendon meat is selected from foreleg ox tendon meat, and the big bone of the ox is selected from Tibet plateau yak big bone after membrane removal treatment.

3. The processing technology of the instant spiced beef of claim 1, which is characterized in that: in the step S4, the pickling container is a ceramic jar in Jingdezhen, and after the sealing cover is covered, the preservation film is wrapped outside the sealing cover for secondary sealing.

4. The processing technology of the instant spiced beef of claim 1, which is characterized in that: in the step S5, the magnetic sterilizer is a 100-type magnetic sterilizer, and the magnetic force is selected to be 0.6-0.8 te.

5. The processing technology of the instant spiced beef of claim 1, which is characterized in that: in the step S6, the sealing machine is a DZ-600/2S type vacuum food sealing machine, and the sealing temperature is set to 150-.

6. The processing technology of the instant spiced beef of claim 1, which is characterized in that: in the steps S1-S6, the operation is carried out in an aseptic environment, operators wear aseptic clothes and mask gloves in the whole process, and the gloves are food-grade gloves made of PE materials.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a processing technology of instant spiced beef.

Background

The spiced beef is a delicious and well-tasting famous Chinese traditional dish, and the dish is ruddy in color, mushy in beef and thick in taste, and has a deep aftertaste. Adopts the traditional Chinese spiced preparation method. The spiced is prepared by grinding more than 5 spices (such as pepper, anise, cassia, sand ginger, fennel, and the like) into powder, mixing, and applying the mixture before frying, wherein the spiced beef eaten by people is prepared by slicing common beef and adding the spiced.

The conventional instant spiced beef is added with a preservative, is too much to eat and is easy to cause discomfort of a human body, the conventional spiced beef is single, and marinade of the spiced beef is not reserved, so that the taste of the spiced beef is poor, the conventional spiced beef is generally boiled traditionally, and the boiling time needs to be controlled in order to keep the tender taste of the beef, so that the beef is difficult to fully taste; therefore, improvements are now needed in view of the current situation.

Disclosure of Invention

Aiming at the situation, in order to overcome the defects of the prior art, the invention provides a processing technology of instant spiced beef, which effectively solves the problems that the taste of the spiced beef is not good because the preservative is added into the conventional instant spiced beef, the eating is too much, the human body is easy to feel uncomfortable, the conventional spiced beef is single, the marinade of the spiced beef is not reserved, and the conventional spiced beef is generally boiled traditionally, and the boiling time needs to be controlled in order to keep the tender taste of the beef, so that the beef is difficult to taste fully.

In order to achieve the purpose, the invention provides the following technical scheme: a processing technology of instant spiced beef comprises the following steps:

s1: preparing materials: preparing 150 parts of beef tendon meat, 300 parts of beef large bone 200, 15-18 parts of cooking wine, 15-25 parts of dark soy sauce, 20-30 parts of salt, 15-17 parts of white sugar, 10-15 parts of green Chinese onion, 5-8 parts of garlic clove, 8-12 parts of ginger, 12-15 parts of pepper, 10-12 parts of cassia bark, 5-12 parts of fennel, 1-3 parts of tsaoko amomum fruit, 1-2 parts of nutmeg, 1-3 parts of white pepper and 12-15 parts of hawthorn;

s2: preparing soup: taking 200 portions of bovine big bone, cleaning the bovine big bone, soaking the cleaned bovine big bone in clear water for 30-35min, taking out the bovine big bone, placing the bovine big bone in a container, pouring 500 portions of pure mineral water, boiling the bovine big bone for 0.8-1.5h at 90-95 ℃, then boiling the bovine big bone for 5-6h with slow fire at 80-90 ℃, and cooling the bovine big bone for later use;

s3: boiling and removing blood: the method comprises the following steps: soaking: soaking 100 portions of beef tendon meat and 150 portions of beef tendon meat in clear water for 5-6 hours, and changing water every 2 hours;

secondly, the step of: blood removal: cutting the soaked beef into blocks with the length of 30-40cm, the width of 20-25cm, the height of 15-20cm and the weight of 250-20 g, putting the beef blocks into a container, pouring 350-700 parts of pure spring water to ensure that the spring water is 5-10cm higher than the beef blocks, pouring 5-7 parts of cooking wine, boiling at 90-95 ℃ for 30-50min until boiling, and skimming floating foams on the surface of the spring water;

③: and (3) cooling: soaking the boiled beef blocks in clear water for 1-1.2h, taking out and draining for later use;

s4, beef pickling: placing the beef blocks in the step S3 in a pickling container, adding 4-8 parts of cooking wine, 5-10 parts of dark soy sauce, 10-15 parts of green Chinese onion, 5-8 parts of garlic clove, 8-12 parts of ginger, 12-15 parts of pepper, 10-12 parts of cassia bark and 5-12 parts of fennel, cutting the green Chinese onion, the garlic clove and the ginger into pieces with the thickness of 2mm, uniformly grabbing, covering a sealing cover for pickling for 8-9h, and turning the beef once every 2h to ensure that the pickling is more uniform;

s5: boiling beef: taking out the beef blocks pickled in the step S4, putting the beef blocks into a cooking container, taking out pickled materials including scallion, garlic clove, ginger, pepper, cassia bark and fennel, putting the pickled materials into gauze, adding 1-3 parts of tsaoko amomum fruits, 1-2 parts of nutmeg and 12-15 parts of hawthorn fruits, binding the gauze, putting the gauze into the cooking container, putting the beef bone soup prepared in the step S2 into the cooking container, adding 5-8 parts of cooking wine, 10-15 parts of dark soy sauce, 20-30 parts of salt and 15-17 parts of white sugar, cooking at 85-90 ℃ for 30-35min at high pressure, then cooking at 90-95 ℃ for 20-25min, taking out the beef blocks, uniformly spreading 1-3 parts of white pepper, taking out the soup, and cooling for 30-40min for later use; sterilizing in a magnetic sterilizer for 5-10min, and taking out;

s6: and (3) vacuum sealing: putting beef blocks into a vacuum packaging bag, vacuumizing, heating and sealing the beef blocks by using a vacuum sealing machine, taking soup with the mass of 10% of the beef blocks, putting the soup into the vacuum bag, heating and sealing the beef blocks by using the sealing machine, putting the beef blocks and the soup sealing bag into a food packaging bag, and vacuumizing, heating and sealing the beef blocks and the soup sealing bag by using the vacuum sealing machine, thereby obtaining the instant spiced beef.

Preferably, in step S1, the beef tendon meat is selected from foreleg beef tendon meat, and the big bone of the beef is selected from Qinghai-Tibet plateau yak big bone after membrane removal treatment.

Preferably, in step S4, the pickling container is a ceramic pot in Jingdezhen, and after the sealing cover is covered, the preservation film is wrapped outside the sealing cover to perform secondary sealing.

Preferably, in step S5, the magnetic sterilizer is a 100-type magnetic sterilizer, and the magnetic force is 0.6 to 0.8 tex.

Preferably, in the step S6, the sealing machine is a DZ-600/2S type vacuum food sealing machine, and the sealing temperature is set to 150-220 ℃.

Preferably, in the steps S1-S6, the operation is performed in an aseptic environment, and the operator wears aseptic clothes and mask gloves all over, wherein the gloves are food-grade gloves made of PE.

Compared with the prior art, the invention has the beneficial effects that: according to the invention, spices are adopted for pickling and boiling for tasty, compared with the traditional spiced beef processing technology, a pickling link is added before boiling, so that the whole spiced beef is tasty, the marinated soup is reserved during packaging, the spiced beef can be eaten in a matching way, no preservative is added, the spiced beef is green and healthy, the spiced beef is convenient to eat only by using a microwave oven or steaming for 5-10 minutes in a water-proof way when being eaten, the spiced beef is pickled before boiling, and the spiced soup can be matched for eating, so that the spiced beef has strong mouthfeel, red color, strong five spices and deep aftertaste;

according to the invention, the hawthorn is added into the marinated raw materials, so that the taste of the spiced beef can be effectively neutralized, the beef can tonify spleen and stomach, strengthen tendons and bones and replenish qi and blood, the added ginger can lower adverse qi and stop vomiting, reduce phlegm and relieve cough, dispel cold and relieve exterior syndrome, the hawthorn can promote digestion and accumulation, promote blood circulation and remove blood stasis, promote blood circulation and regulate menstruation, and the body constitution can be effectively enhanced by proper consumption.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.

In the drawings:

FIG. 1 is a flow chart of the present invention;

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Referring to fig. 1, the present invention provides a solution: a processing technology of instant spiced beef comprises the following steps:

s1: preparing materials: preparing 150 parts of beef tendon meat, 300 parts of beef large bone 200, 15-18 parts of cooking wine, 15-25 parts of dark soy sauce, 20-30 parts of salt, 15-17 parts of white sugar, 10-15 parts of green Chinese onion, 5-8 parts of garlic clove, 8-12 parts of ginger, 12-15 parts of pepper, 10-12 parts of cassia bark, 5-12 parts of fennel, 1-3 parts of tsaoko amomum fruit, 1-2 parts of nutmeg, 1-3 parts of white pepper and 12-15 parts of hawthorn;

s2: preparing soup: taking 200 portions of bovine big bone, cleaning the bovine big bone, soaking the cleaned bovine big bone in clear water for 30-35min, taking out the bovine big bone, placing the bovine big bone in a container, pouring 500 portions of pure mineral water, boiling the bovine big bone for 0.8-1.5h at 90-95 ℃, then boiling the bovine big bone for 5-6h with slow fire at 80-90 ℃, and cooling the bovine big bone for later use;

s3: boiling and removing blood: the method comprises the following steps: soaking: soaking 100 portions of beef tendon meat and 150 portions of beef tendon meat in clear water for 5-6 hours, and changing water every 2 hours;

secondly, the step of: blood removal: cutting the soaked beef into blocks with the length of 30-40cm, the width of 20-25cm, the height of 15-20cm and the weight of 250-20 g, putting the beef blocks into a container, pouring 350-700 parts of pure spring water to ensure that the spring water is 5-10cm higher than the beef blocks, pouring 5-7 parts of cooking wine, boiling at 90-95 ℃ for 30-50min until boiling, and skimming floating foams on the surface of the spring water;

③: and (3) cooling: soaking the boiled beef blocks in clear water for 1-1.2h, taking out and draining for later use;

s4, beef pickling: placing the beef blocks in the step S3 in a pickling container, adding 4-8 parts of cooking wine, 5-10 parts of dark soy sauce, 10-15 parts of green Chinese onion, 5-8 parts of garlic clove, 8-12 parts of ginger, 12-15 parts of pepper, 10-12 parts of cassia bark and 5-12 parts of fennel, cutting the green Chinese onion, the garlic clove and the ginger into pieces with the thickness of 2mm, uniformly grabbing, covering a sealing cover for pickling for 8-9h, and turning the beef once every 2h to ensure that the pickling is more uniform;

s5: boiling beef: taking out the beef blocks pickled in the step S4, putting the beef blocks into a cooking container, taking out pickled materials including scallion, garlic clove, ginger, pepper, cassia bark and fennel, putting the pickled materials into gauze, adding 1-3 parts of tsaoko amomum fruits, 1-2 parts of nutmeg and 12-15 parts of hawthorn fruits, binding the gauze, putting the gauze into the cooking container, putting the beef bone soup prepared in the step S2 into the cooking container, adding 5-8 parts of cooking wine, 10-15 parts of dark soy sauce, 20-30 parts of salt and 15-17 parts of white sugar, carrying out high-pressure stewing at 85-90 ℃ for 30-35min, then carrying out cooking at 90-95 ℃ for 20-25min, taking out the beef blocks, uniformly spreading 1-3 parts of white pepper, taking out the soup, and cooling for 30-40min for later use; sterilizing in a magnetic sterilizer for 5-10min, and taking out;

s6: and (3) vacuum sealing: putting beef blocks into a vacuum packaging bag, vacuumizing, heating and sealing the beef blocks by using a vacuum sealing machine, taking soup with the mass of 10-12% of that of the beef blocks, putting the beef blocks into the vacuum bag, heating and sealing the beef blocks by using the sealing machine, putting the beef blocks and the soup sealing bag into a food packaging bag, and vacuumizing, heating and sealing the beef blocks and the soup sealing bag by using the vacuum sealing machine to obtain the instant spiced beef.

Wherein, in step S1, the ox tendon meat is selected from foreleg ox tendon meat, and is subjected to membrane removal treatment, and the big ox bone is selected from Tibet plateau yak big bone; in step S4, the pickling container is a ceramic jar in Jingdezhen, and after the sealing cover is covered, the preservation film is wrapped outside the sealing cover for secondary sealing; in step S5, the magnetic sterilizer is a 100 model magnetic sterilizer with a magnetic force of 0.6-0.8 tex; in step S6, the sealing machine is a DZ-600/2S type vacuum food sealing machine, and the sealing temperature is set to 150-; in steps S1-S6, the operation is performed in a sterile environment, and the operator wears sterile clothes and mask gloves all the way through, wherein the gloves are food-grade gloves made of PE.

Example one

A processing technology of instant spiced beef comprises the following steps:

s1: preparing materials: preparing 150 parts of beef tendon meat, 300 parts of beef bone, 18 parts of cooking wine, 25 parts of dark soy sauce, 30 parts of table salt, 17 parts of white sugar, 15 parts of green Chinese onion, 8 parts of garlic clove, 12 parts of ginger, 15 parts of pepper, 12 parts of cassia bark, 12 parts of fennel, 3 parts of tsaoko amomum fruit, 2 parts of nutmeg, 3 parts of white pepper and 15 parts of hawthorn;

s2: preparing soup: taking 200 portions of bovine big bone, cleaning the bovine big bone, soaking the bovine big bone in clear water for 35min, taking out the bovine big bone, placing the bovine big bone in a container, pouring 1500 portions of pure spring water, boiling the bovine big bone at 95 ℃ for 1.5h, then boiling the bovine big bone with slow fire at 90 ℃ for 6h, and cooling the bovine big bone for later use;

s3: boiling and removing blood: the method comprises the following steps: soaking: taking 150 parts of beef tendon meat, soaking in clear water for 6 hours, and changing water every 2 hours;

secondly, the step of: blood removal: cutting the soaked beef into blocks with the length of 40cm, the width of 25cm, the height of 20cm and the weight of 500g, putting the beef blocks into a container, pouring 700 parts of pure spring water to enable the spring water to be 10cm higher than the beef blocks, pouring 7 parts of cooking wine, boiling at 95 ℃ for 50min until boiling, and skimming the surface froth of the spring water;

③: and (3) cooling: putting the boiled beef blocks into clear water for soaking for 1.2h, taking out and draining for later use;

s4, beef pickling: placing the beef blocks in the step S3 into a pickling container, adding 8 parts of cooking wine, 10 parts of dark soy sauce, 15 parts of green Chinese onions, 8 parts of garlic cloves, 12 parts of gingers, 15 parts of pepper, 12 parts of cassia bark and 12 parts of fennel, cutting the green Chinese onions, the garlic cloves and the gingers into pieces with the thickness of 2mm, uniformly grabbing, covering a sealing cover, pickling for 9 hours, and turning the beef every 2 hours to ensure that the pickling is more uniform;

s5: boiling beef: taking out the beef blocks pickled in the step S4, putting the beef blocks into a cooking container, taking out pickled materials including scallion, garlic clove, ginger, pepper, cassia bark and fennel, putting the pickled materials into gauze, adding 3 parts of tsaoko amomum fruits, 2 parts of nutmeg and 15 parts of hawthorn fruits, tightening the gauze, putting the gauze into the cooking container, putting the beef bone soup prepared in the step S2 into the cooking container, adding 8 parts of cooking wine, 15 parts of dark soy sauce, 30 parts of salt and 17 parts of white sugar, carrying out high-pressure stewing at 90 ℃ for 35min, carrying out stewing at 95 ℃ for 25min, taking out the beef blocks, uniformly adding 3 parts of white pepper, taking out the soup, and cooling for 40min for later use; sterilizing in a magnetic sterilizer for 10min, and taking out;

s6: and (3) vacuum sealing: putting beef blocks into a vacuum packaging bag, vacuumizing, heating and sealing the beef blocks by using a vacuum sealing machine, taking soup with the mass of 12% of the beef blocks, putting the soup into the vacuum bag, heating and sealing the beef blocks by using the sealing machine, putting the beef blocks and the soup sealing bag into a food packaging bag, and vacuumizing, heating and sealing the beef blocks and the soup sealing bag by using the vacuum sealing machine, thereby obtaining the instant spiced beef.

The instant spiced beef prepared by the method is green and healthy without adding preservatives, and is convenient to eat only by steaming for 5-10 minutes in a microwave oven or in a waterproof way.

Example two

A processing technology of instant spiced beef comprises the following steps:

s1: preparing materials: preparing 100 parts of beef tendon meat, 200 parts of beef bone, 15 parts of cooking wine, 15 parts of dark soy sauce, 20 parts of table salt, 15 parts of white sugar, 10 parts of green Chinese onion, 5 parts of garlic clove, 8 parts of ginger, 12 parts of pepper, 10 parts of cassia bark, 5 parts of fennel, 1 part of tsaoko amomum fruit, 1 part of nutmeg, 1 part of white pepper and 15 parts of hawthorn;

s2: preparing soup: taking 200 parts of bovine bone, cleaning the bovine bone, soaking the bovine bone in clear water for 30min, taking out the bovine bone, placing the bovine bone in a container, adding 500 parts of pure spring water, boiling at 90-95 ℃ for 0.8h, then boiling with slow fire at 80 ℃ for 5h, and cooling for later use;

s3: boiling and removing blood: the method comprises the following steps: soaking: taking 100 parts of beef tendon meat, soaking in clear water for 5 hours, and changing water every 2 hours;

secondly, the step of: blood removal: cutting the soaked beef into blocks with the length of 30cm, the width of 20cm, the height of 15cm and the weight of 250g, putting the beef blocks into a container, pouring 350 parts of pure spring water to enable the spring water to be 5cm higher than the beef blocks, pouring 5 parts of cooking wine, boiling at 90 ℃ for 30min until the beef blocks are boiled, and skimming the surface froth of the spring water;

③: and (3) cooling: soaking the boiled beef blocks in clear water for 1h, taking out and draining for later use;

s4, beef pickling: placing the beef blocks in the step S3 into a pickling container, adding 4 parts of cooking wine, 5 parts of dark soy sauce, 10 parts of green Chinese onions, 5 parts of garlic cloves, 8 parts of gingers, 12 parts of pepper, 10 parts of cassia bark and 5 parts of fennel, cutting the green Chinese onions, the garlic cloves and the gingers into pieces with the thickness of 2mm, uniformly grabbing, covering a sealing cover, pickling for 8 hours, and turning the beef every 2 hours to ensure that the pickling is more uniform;

s5: boiling beef: taking out the beef blocks pickled in the step S4, putting the beef blocks into a cooking container, taking out pickled materials including scallion, garlic clove, ginger, pepper, cassia bark and fennel, putting the pickled materials into gauze, adding 1 part of tsaoko amomum fruit, 1 part of nutmeg and 15 parts of hawthorn, tightening the gauze, putting the gauze into the cooking container, putting the beef bone soup prepared in the step S2 into the cooking container, adding 5 parts of cooking wine, 10 parts of dark soy sauce, 20 parts of salt and 15 parts of white sugar, carrying out high-pressure stewing at 85 ℃ for 30min, then stewing at 90 ℃ for 20min, taking out the beef blocks, uniformly adding 1 part of white pepper, taking out the soup, and cooling for 30min for later use; sterilizing in a magnetic sterilizer for 5min, and taking out;

s6: and (3) vacuum sealing: putting beef blocks into a vacuum packaging bag, vacuumizing, heating and sealing the beef blocks by using a vacuum sealing machine, taking soup with the mass of 10% of the beef blocks, putting the soup into the vacuum bag, heating and sealing the beef blocks by using the sealing machine, putting the beef blocks and the soup sealing bag into a food packaging bag, and vacuumizing, heating and sealing the beef blocks and the soup sealing bag by using the vacuum sealing machine, thereby obtaining the instant spiced beef.

The instant spiced beef prepared by the method is pickled before boiling, so that the beef is more tasty, can be matched with marinade soup for eating, and has chewy mouthfeel, ruddy color, strong five-spice flavor and long aftertaste.

EXAMPLE III

A processing technology of instant spiced beef comprises the following steps:

s1: preparing materials: preparing 150 parts of beef tendon meat, 200 parts of beef bone, 15 parts of cooking wine, 25 parts of dark soy sauce, 20 parts of table salt, 15 parts of white sugar, 15 parts of green Chinese onion, 5 parts of garlic clove, 12 parts of ginger, 15 parts of pepper, 12 parts of cassia bark, 5 parts of fennel, 3 parts of tsaoko amomum fruit, 2 parts of nutmeg, 1 part of white pepper and 15 parts of hawthorn;

s2: preparing soup: taking 200 parts of bovine bone, cleaning the bovine bone, soaking the bovine bone in clear water for 35min, taking out the bovine bone, placing the bovine bone in a container, adding 500 parts of pure spring water, boiling the bovine bone at 95 ℃ for 1.5h, then boiling the bovine bone with slow fire at 80 ℃ for 6h, and cooling the bovine bone for later use;

s3: boiling and removing blood: the method comprises the following steps: soaking: taking 150 parts of beef tendon meat, soaking in clear water for 5 hours, and changing water every 2 hours;

secondly, the step of: blood removal: cutting the soaked beef into blocks with the length of 30cm, the width of 25cm, the height of 20cm and the weight of 500g, putting the beef blocks into a container, pouring 700 parts of pure spring water to enable the spring water to be 5cm higher than the beef blocks, pouring 7 parts of cooking wine, boiling at 95 ℃ for 50min until boiling, and skimming the surface froth of the spring water;

③: and (3) cooling: putting the boiled beef blocks into clear water for soaking for 1.2h, taking out and draining for later use;

s4, beef pickling: placing the beef blocks in the step S3 into a pickling container, adding 8 parts of cooking wine, 10 parts of dark soy sauce, 15 parts of green Chinese onions, 5 parts of garlic cloves, 12 parts of gingers, 15 parts of pepper, 12 parts of cassia bark and 5 parts of fennel, cutting the green Chinese onions, the garlic cloves and the gingers into pieces with the thickness of 2mm, uniformly grabbing, covering a sealing cover, pickling for 8 hours, and turning the beef every 2 hours to ensure that the pickling is more uniform;

s5: boiling beef: taking out the beef blocks pickled in the step S4, putting the beef blocks into a cooking container, taking out pickled materials including scallion, garlic clove, ginger, pepper, cassia bark and fennel, putting the pickled materials into gauze, adding 3 parts of tsaoko amomum fruits, 2 parts of nutmeg and 15 parts of hawthorn fruits, tightening the gauze, putting the gauze into the cooking container, putting the beef bone soup prepared in the step S2 into the cooking container, adding 8 parts of cooking wine, 10 parts of dark soy sauce, 20 parts of table salt and 15 parts of white sugar, carrying out high-pressure stewing at 85 ℃ for 35min, carrying out stewing at 95 ℃ for 25min, taking out the beef blocks, uniformly adding 1 part of white pepper, taking out the soup, and cooling for 40min for later use; sterilizing in a magnetic sterilizer for 10min, and taking out;

s6: and (3) vacuum sealing: putting beef blocks into a vacuum packaging bag, vacuumizing, heating and sealing the beef blocks by using a vacuum sealing machine, taking soup with the mass of 10% of the beef blocks, putting the soup into the vacuum bag, heating and sealing the beef blocks by using the sealing machine, putting the beef blocks and the soup sealing bag into a food packaging bag, and vacuumizing, heating and sealing the beef blocks and the soup sealing bag by using the vacuum sealing machine, thereby obtaining the instant spiced beef.

The instant spiced beef prepared by the method has the advantages that the beef can tonify spleen and stomach, strengthen tendons and bones and replenish qi and blood, the added ginger can calm the adverse-rising energy, stop vomiting, reduce phlegm, relieve cough, dispel cold and release exterior syndrome, the hawthorn can promote digestion, promote blood circulation, remove blood stasis and promote blood circulation to regulate menstruation, and the body constitution can be effectively enhanced by eating a proper amount of the spiced beef.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.